Royal cook book

Meat (minced ham, lamb, chicken, tongue, corned beef, beef, veal, or combinations of these) with: chutney sauce, mayonnaise fresh tomato, chopped pickle, bottled sauce chopped onion, tomato catsup Miscellaneous caviare, chopped hard cooked egg, onion juice cucumber, watercress, mayonnaise cooked chicken livers, crisp bacon, melted butter Sandwich Loaf Trim off crusts from 1 loaf of bread and slice lengthwise into four slices. Place bottom slice on a platter, spread with butter and then ¾ cup chopped ham moistened with salad dressing. Place another slice of bread on the ham, butter and spread with 1 cream cheese mixed with 2 tablespoons chopped pineapple. Place third slice of bread on top of this, butter, cover with crisp lettuce, and spread with Russian dressing (made with mayonnaise and chili sauce). Place fourth slice of bread on top. Set in cool place for about 1 hour before serving. Cut crosswise in slices to serve. Entire loaf may be covered with softened cream cheese to give the appearance of cake, if desired. Serves 10. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 37 Fish WVHEN a fish is fresh the flesh is firm and the gills are a bright pink. To clean, hold fish by tail and with sharp knife scrape off scales toward head; wipe with damp cloth; slit underside; carefully remove entrails; wash with cold water, removing all clots of blood from backbone. Always cook fish thoroughly. Broiled Fish Clean, wash, and split, removing back- | bone and fins along the edge. Very large fish should be cut into slices. Dry with cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning once. Remove to hot platter; add melted butter and sprinkle with chopped parsley; garnish with slices of lemon and serve. Baked Fish Prepare as for Broiled Fish. Brush pan with drippings; place fish, skin side down; dust with salt, pepper and flour; pour over 2 tablespoons melted butter and ¾ cup milk. Bake in hot oven at 425° F. for 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with chopped parsley and serve. Fried Fish Clean, removing head and tail, unless fish are small; wash with cold water and dry; dust with salt, pepper and flour on both sides. Heat 1 tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer. Serve with chopped parsley and lemon or Sauce Tartare (page 42). Scalloped Oysters 25 oysters with liquor 2 cups bread crumbs 1¼ cup milk and cream 2 tablespoons butter 1 teaspoon salt 14 teaspoon pepper Grease baking dish and cover bottom with bread crumbs, lay oysters in carefully; season and cover with bread crumbs; pour over milk, oyster liquor and cover top with butter. Bake in hot oven at 425° F. about 20 minutes. Fried Oysters Wash and drain oysters. Season with salt and pepper, dip in flour, egg and then bread or cracker crumbs. Fry in deep hot fat at 385° F. until golden brown. Drain well and garnish with lemon and parsley. Codfish Balls 1 cup salt codfish 2 cups potatoes, cut into cubes or small pieces 1¼ teaspoon pepper 4 tablespoon butter 1 egg Pick over, wash and shred fish. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat until light and all lumps are out; add seasoning, butter and beaten egg. Drop by spoonfuls into hot fat at 385° F. and fry until golden brown. Drain on unglazed paper and serve immediately. New England Clam Chowder 25 clams 6 potatoes, cut in cubes 1 onion, sliced thin 14 lb. finely cut salt pork 2 teaspoons salt 14 teaspoon pepper 1 pint water 1 quart milk Put hard parts of clams through food